Although I wouldn’t classify this recipe as one of the simplest ever, it’s easier than it appears at first glance. AND so worth it, because it’s delicious! I usually make it on a Sunday afternoon, when I’ve got nothing scheduled and more time in my day. Enjoy!
Chickpea Vegetable Soup
PREP & COOK TIME: Approx 2 hours (includes 30 mins of letting soup stand)
5 cups vegetable stock or broth
1 TBS, plus 1 tsp olive oil
1 medium onion, diced
3 stalks celery, sliced
2 cups chopped, green cabbage
1 tsp dried basil
1 tsp dried tarragon
1 tsp dried thyme
1 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp caraway seeds
1/4 tsp red pepper flakes
3 carrots, diced
2 small red potatoes, peeled & diced (1 cup)
# We usually scrub them well and dice without peeling
1 1/2 cups canned chickpeas, rinsed and drained
16 oz canned crushed tomatoes
1 tsp balsamic or red wine vinegar
3 TBS chopped fresh basil or parsley (optional)
In large saucepan, heat stock over medium heat; do not boil.
Meanwhile, in large pot, heat oil over medium-high heat. Add onion & garlic and cook, stirring often, until softened, about 3 minutes.
Stir in celery and cabbage, a little at a time.
Add basil, tarragon, thyme, salt, pepper, caraway seeds and pepper flakes and cook, stirring, 3 minutes.
Add carrots, potatoes and hot stock and bring to a boil.
Stir in chick peas and tomatoes and return to a boil.
Reduce heat to low, cover partially and simmer 45 minutes.
Remove from heat, stir in vinegar.
Let stand, covered 30 minutes before adjusting seasonings.
Re-warm over low heat. Ladle into bowls, garnish with basil or parsley if using and serve.
Per Serving: 178 cal; 6g Protein; 3g Total Fat (0 Sat. Fat); 22g Carb; 0 Cholesterol; 567mg Sodium